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    Coleslaw with Sweet and Sour Creamy Dres


    Source of Recipe


    Aunt Saunny

    Ingredients
    1 head green cabbage, shredded (about 4 cups) (see Note)
    2 large carrots, peeled and shredded

    Sweet and Sour Creamy Dressing
    3/4 cup plain low-fat yogurt
    1/4 cup buttermilk
    2 tablespoons mayonnaise
    1 tablespoon cider vinegar
    1 tablespoon sugar
    1 teaspoon Dijon mustard
    1/2 teaspoon celery seed
    Pinch of cayenne pepper
    Salt and freshly ground white pepper to taste
    Garnish: shredded carrots

    Instructions
    Select a head of cabbage that is reasonably solid and heavy for its
    size, with green outer leaves. Place the shredded cabbage and carrots in a
    salad bowl. In a separate bowl combine the dressing ingredients and
    whisk until smooth, or prepare in a food processor or blender. Toss the
    cabbage and carrots with the dressing and allow to marinate for 2 to 3
    hours or overnight. Serve chilled, garnished with shredded carrots.
    Variation: The salad can be prepared with half green cabbage and half
    red cabbage.
    Yield: 6 servings

 

 

 


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